| all-nite-freak |
| quote: | Originally posted by Marc Summers
I'm gonna make some gnocchi tonight... How do I replicate the same consistency that a potato ricer gives, if I don't have one? |
the best thing to do is undercook mash potatoes and use a blender to incorporate the flour until you get a proper consistency.Do not use milk in the potatoes they will not stick...the gnoccis should be made at room temp, and even though they won't be quite as good as totally from scratch the good part about this is it can be done with powder potatoes and even have flavors added to it before the second cooking.(i personally like a bit of blended carrot spinach and sun dried tomato. I hope you get what im talking about, but i dont really care cuz im just killing time until i can ruin another marriage and make girls in their 20's with no schooling or prospects get mad at me over the internet yet date mexicans . If anything run on sentences make it taste better. |
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